Pea mousse

Impress dinner guests with this creamy pea mousse, which makes a great dessert that’s bang on trend. Decorate with pea shoots and flowers for the wow factor

• Ingredients
• 120ml double cream
• 120ml milk
• 3 ⅓ sheets gelatine (the sheets are easy to snap into thirds)
• 5 egg yolks (freeze the whites for meringues)
• 15g golden caster sugar
• pinch salt
• 200g white chocolate, chopped
• 60g butter, chopped
• 200g frozen petits pois, defrosted
• pea shoots and edible flowers, to decorate
  
• Method
• STEP 1Put the cream and milk in a pan and heat slowly until almost boiling. Soak the gelatine in cold water until floppy.
• STEP 2Put the egg yolks in a bowl with the sugar and whisk together with the salt. Pour the milk mixture over the yolks, then pour the lot back into the pan (give it a wipe first to clean the bottom) and stir the mixture over a low heat until it starts to thicken and make a thin custard. Keep stirring and don’t turn the heat up too high or the eggs might start to cook into clumps.
• STEP 3Turn off the heat and stir in the gelatine, chocolate and butter then, once incorporated, stir in the peas. Whizz in a blender until it is as fine as you can get it, then pour it through a sieve into a jug. Either chill in a box or divide the mixture between glasses and chill them. If you’ve chilled the mixture in a box, spoon or pipe it into glasses to serve and decorate with pea shoots and flowers.